Sherry Walnut Oil Vinaigrette Recipes
SHERRY-WALNUT OIL VINAIGRETTE
Categories Salad Nut No-Cook Vegetarian Salad Dressing Vinegar Walnut Vegan Gourmet
Number Of Ingredients 4
Steps:
- Combine the vinegar, mustard, and salt. Whisk in the oil.
THE SHERRY VINAIGRETTE I USE ON EVERYTHING
Provided by Alex Guarnaschelli
Categories condiment
Time 5m
Yield about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a blender, combine the egg yolk, vinegar, salt, Worcestershire sauce, and pepper on a low speed. Turn the blender to medium speed and pour the canola oil, olive oil, and 1 tablespoon water through the top in a steady stream. Taste for seasoning. This dressing can be stored in a covered container in the refrigerator for several weeks.
AGED SHERRY-WALNUT VINAIGRETTE
Provided by Katy Sparks
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot
Yield Makes approximately 1 cup
Number Of Ingredients 7
Steps:
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
- *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
FRENCH WALNUT OIL VINAIGRETTE
Absolutely delicious and you can make this fresh dressing in minutes. The walnut oil may seem expensive but compare to what you are paying for bottled dressing that contains chemicals! From La Tourangelle.
Provided by FLKeysJen
Categories Salad Dressings
Time 3m
Yield 2 lunch salads, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Shake and enjoy! A little goes a long way.
SHERRY VINEGAR VINAIGRETTE
Provided by Craig Claiborne
Categories easy, condiments
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- Put the mustard, shallots and garlic in a mixing bowl and gradually add half the oil, beating vigorously with a wire whisk.
- Alternately beat in the remaining oil and the vinegar. Add salt and pepper. When finished the dressing should be thoroughly homogenized.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 79 milligrams, Sugar 0 grams, TransFat 0 grams
GOAT CHEESE & FIG SALAD WITH SHERRY-WALNUT OIL VINAIGRETTE
This sweet and savory salad wakes up your tastebuds with the perfect mix of complimentary flavors. Wait for ripe turkey figs to make this salad the first time. Once you've experienced this salad in its glory, you can substitute halved red grapes for the figs if you must, or get a satisfying salad using dried cranberries or dried figs when fresh aren't available.
Provided by Deep South
Categories Salad Dressings
Time 15m
Yield 2-3 side salads, 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
- Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
- In a large bowl, toss greens with the vinaigrette.
- Serve dressed greens in individual bowls or plates.
- Top with walnuts, figs, cheese and fresh ground pepper.
Nutrition Facts : Calories 534.4, Fat 43.7, SaturatedFat 7.9, Cholesterol 16.8, Sodium 359, Carbohydrate 33.2, Fiber 5.4, Sugar 25.4, Protein 8.3
SHERRY VINAIGRETTE
Use this Sherry Vinaigrette in Pam Anderson's Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals."
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl or glass measuring cup, whisk together garlic, vinegar, mustard, and capers; season with salt and pepper. Slowly whisk in oil until emulsified.
SHERRY VINAIGRETTE
This Sherry Vinaigrette recipe is simple and delicious, making it a great salad dressing.
Provided by Martha Stewart
Yield Makes about 1/3 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together vinegar, mustard, and grapeseed and walnut oils. Season with salt and pepper.
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